FREE BOOKS

Author's List




PREV.   NEXT  
|<   325   326   327   328   329   330   331   332   333   334   335   336   337   338   339   340   341   342   343   344   345   346   347   348   349  
350   351   352   353   354   355   356   357   358   359   360   361   362   363   364   365   366   367   368   369   370   371   372   373   374   >>   >|  
abun has been since the 17th century, and still is, a stronghold of the Roman Catholic missionaries, and the Christian element amongst the population is greater here than anywhere else in Siam. CHANTADA, a town of north-western Spain, in the province of Lugo, on the left bank of the Rio de Chantada, a small right-hand tributary of the river Mino, and on the main road from Orerse, 18 m. S. by W., to Lugo, 28 m. N. by E. Pop. (1900) 15,003. Chantada is the chief town of the fertile region between the Mino and the heights of El Faro, which mark the western border of the province. Despite the lack of railway communication, it has a thriving trade in grain, flax, hemp, and dairy produce. CHANTAGE (a Fr. word from _chanter_, to sing, slang for a criminal making an avowal under examination), a demand for money backed by the threat of scandalous revelations, the French equivalent of "blackmail." CHANTARELLE, an edible fungus, known botanically as _Cantharellus cibarius_, found in woods in summer. It is golden yellow, somewhat inversely conical in shape and about 2 in. broad and high. The cap is flattened above with a central depression and a thick lobed irregular margin. Running down into the stem from the cap are a number of shallow thick gills. The substance of the fungus is dry and opaque with a peculiar smell suggesting ripe apricots or plums. The flesh is whitish tinged with yellow. The chantarelle is sold in the markets on the continent of Europe, where it forms a regular article of food, but seems little known in Britain though often plentiful in the New Forest and elsewhere. Before being cooked they should be allowed to dry, and then thrown into boiling water. They may then be stewed in butter or oil, or cut up small and stewed with meat. No fungus requires more careful preparation. See M.C. Cooke, _British Edible Fungi_, (1891), pp. 104-105. CHANTAVOINE, HENRI (1850- ), French man of letters, was born at Montpellier on the 6th of August 1850, and was educated at the Ecole Normale Superieure. After teaching in the provinces he moved, in 1876, to the Lycee Charlemagne in Paris, and subsequently became professor of rhetoric at the Lycee Henri IV. and _maitre de conferences_ at the Ecole Normale at Sevres. He was associated with the _Nouvelle Revue_ from its foundation in 1879, and he joined the _Journal des debats_ in 1884. His poems include _Poemes sinceres_ (1877), _Satires contemporai
PREV.   NEXT  
|<   325   326   327   328   329   330   331   332   333   334   335   336   337   338   339   340   341   342   343   344   345   346   347   348   349  
350   351   352   353   354   355   356   357   358   359   360   361   362   363   364   365   366   367   368   369   370   371   372   373   374   >>   >|  



Top keywords:

fungus

 

Chantada

 
Normale
 

yellow

 

province

 

stewed

 
French
 
western
 

thrown

 

cooked


boiling
 
allowed
 
butter
 

chantarelle

 

tinged

 

markets

 
Europe
 

continent

 

whitish

 

suggesting


apricots

 

requires

 

plentiful

 

Forest

 

Britain

 

article

 

regular

 

Before

 

Sevres

 

Nouvelle


conferences

 

maitre

 

subsequently

 

professor

 

rhetoric

 
foundation
 
Poemes
 

include

 

sinceres

 

contemporai


Satires
 
Journal
 

joined

 

debats

 

Charlemagne

 

peculiar

 
CHANTAVOINE
 

Edible

 
British
 

preparation